GBBO Bake Along: Bread Week
HOMEMADE FOCACCIA
I’m a little behind on the Bake Off challenge, mainly because I’ve never baked bread before and was feeling a bit intimidated, so I’ve been putting it off! However, I came across a focaccia recipe on TikTok and couldn’t believe how easy it looked. Time consuming, yes, but totally worth it. This is the second loaf I’ve made in a week… bit of a problem because while I can resist endless slices of cake, I can’t say no to hot, salty bread.
Inspired by the garlic bread signature from the episode, I decided to go with a garlic and rosemary focaccia. Super simple, cheap to make and delicious!
The recipe I followed was from @comebakewithsoph on TikTok, although there are hundreds of focaccia recipes to choose from if you fancy giving it a go yourself!
Garlic & Rosemary Focaccia
Ingredients
- 500 g white bread flour
- 400 ml warm water
- 6 g active yeast
- 15 g honey
- 2 tsp sea salt (plus extra for the top)
- A handful of fresh rosemary
- Garlic granules
- Plenty of extra-virgin olive oil
Instructions
- In a bowl, whisk together the warm water, honey and yeast until combined.
- In a separate bowl, mix together your flour and salt.
- Combine the two mixtures until they form a shaggy dough. It will be super sticky!
- Drizzle the dough with olive oil, cover with a tea towel and leave for around 30 minutes.
- Time for your first set of stretch and folds! Wet your fingers with warm water, then gently stretch the edge of the dough upwards and fold it over the centre. Repeat 5–6 times.
- Cover and leave for another 30 minutes.
- Repeat the stretch and folds another 2–3 times, leaving the dough covered for 30 minutes between each set.
- Cover the dough and pop it in the fridge overnight. By the morning, it should have doubled in size!
- Generously drizzle a baking dish with olive oil. Transfer the dough to the dish and leave for another 2½ hours.
- Preheat your oven to 200℃ (fan assisted).
- Now for the fun part – dimpling the dough! Rub a little olive oil onto your fingertips, then gently press them into the dough to create little wells.
- Tuck sprigs of rosemary into the dimples, then sprinkle generously with sea salt, garlic granules and plenty of olive oil.
- Bake for 25–30 minutes, or until beautifully golden brown.
I think I’ve found my new favourite thing to bake… it’s especially good warm, dipped in a little olive oil or balsamic vinegar! Enjoy x
